Vegan Colcannon Soup

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 2 medium leeks, tough green outer leaves removed, washed well (see Kitchen Tip), and thinly sliced
  • 2 cloves garlic, chopped
  • 1 stalk celery (with leaves), roughly chopped
  • 3 large russet potatoes, peeled and cut into cubes (about 2 cups)
  • ¼ head savoy cabbage, roughly chopped (3 cups)
  • 1 head kale, stemmed and roughly chopped (about 8 cups)
  • 8 cups Roasted Vegetable Stock or store-bought low-sodium vegetable broth
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • Juice of 1 lemon

Course: soup

Cuisine: European,Irish

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